I’ve tried my hand at various brownies and have dabbled in the healthy variety once or twice. I follow lots of healthy foodie types and I’ve often seen avocado substituted for butter in recipes. I could see how it might work and they have a fairly mellow flavour I assumed chocolate would easily overpower, but I’d never tried baking with them.
Why stop at avocado? I decided to take the trial to a whole new level, using only natural ingredients and no refined sugar.
I was initially sceptical but I love all of the ingredients in these dark delights and you can never really have too much of a good thing(s) can you? See for yourselves – don’t knock ’em til you try ’em!
- 115g avocado
- 150g date paste
- 50g honey
- 220g dark chocolate
- 2 eggs
- 80 black beans
- 10g cocoa powder
Melt the chocolate and allow to cool slightly
Blend the avocado and date paste, add the chocolate and whisk to combine
This didn’t look too appealing to start but as I blended the avocado, dates and chocolate I was pleasantly surprised at the thick glossy mousse forming before my eyes. Looks were not deceiving, I discovered, spooning a generous mouthful into my greedy gob. The avocado made the batter more luxuriously creamy than anything I’ve ever done with butter.
Add the eggs, one at a time, whisking well after each addition
Blend the black beans and cocoa powder – This is the only stage where I ran into a little bit of trouble, as the paste is really thick. To solve the problem I added some of the avocado chocolate mix, in order to smooth things up a little bit, and then folded it back in once it was at the desired consistency
Fold the blended black beans into the remaining avocado mix and then transfer to a prepared baking tray
Bake for 30 minutes until a skewer inserted into the middle comes out mostly clean. As with most brownies they’ll probably be slightly underdone and really soft so let them chill overnight before slicing and serving.
Bake for 30 minutes until a skewer inserted into the middle comes out mostly clean.